This time of year we are blessed here on Block Island with an abundance of freshly dug littleneck clams to enjoy. While it is difficult to improve on a fresh, raw littleneck on the halfshell, occasionally we do like to cook them, and occasionally we do not cook them with bacon - i.e. clams casino.
The following recipe for making an Oreganata spread is easy, tasty, and if made in a large volume, can be kept in the refrigerator for several weeks. In addition to its use on clams, it also can be used as a final topping when grilling steak or fish - a very versatile spread indeed!
- 24 littleneck clams, scrubbed and opened on the halfshell
- 1/2 cup Italian-seasoned panko bread crumbs
- 1/2 cup butter, softened or, you can use a butter-substitute. I like to use an olive-oil based spread because I like the flavor and it comes out of the refrigerator already soft enough to work.
- 1 tbsp dried oregano leaves, or 3 tbsp fresh oregano leaves coarsely chopped.
- 1 tbsp lemon juice
- 1-2 finely chopped fresh garlic cloves (you want 1 heaping tsp of garlic)
- 1/2 tsp each salt and pepper
- fresh lemon wedges
Preheat oven to 400⁰. In a mixing bowl, blend bread crumbs, butter, oregano, lemon juice, garlic, and salt and pepper. Spread approximately on teaspoon of the mix on each clam (as the size of the clams will vary slightly, so will the amount of spread to you use to cover each one). Place clams on a baking sheet, place in oven, and cook 10 to 15 minutes until the topping is golden brown (I don't recommend putting them under the broiler as the topping can burn before the clams are heated through). Serve with a lemon wedge and enjoy!
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